To prepare dressing, whisk together the vinegar, orange juice, honey, orange zest, and mustard. While whisking, gradually drizzle in the canola oil. Season to taste with salt and black pepper.

When ready to serve salad, toss the dressing with the salad greens and cooked green beans or asparagus. Divide onto four serving plates and garnish each with an equal amount of the red onion, and orange segments. Enjoy!